Description
Tropical paradise meets comfort in this Hawaiian Banana Bread, blending ripe bananas with island-inspired ingredients. Sweet, moist slices promise a delightful escape with each bite you’ll savor.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Mix-ins and Toppings:
- 1/2 cup shredded coconut
- 1/3 cup crushed pineapple, drained
- 1/4 cup macadamia nuts, chopped
- 2 tbsp pineapple juice
- Optional: 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy, creating a uniform base for the bread.
- Whisk the eggs into the mashed bananas, then incorporate vegetable oil, buttermilk, and vanilla extract, blending until the mixture is completely integrated.
- In a separate bowl, sift together flour, baking soda, and salt to eliminate any potential lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to create a cohesive batter without overmixing.
- Sprinkle both granulated and brown sugars into the batter, stirring until evenly distributed throughout the mixture.
- Gently fold in shredded coconut, drained crushed pineapple, and chopped macadamia nuts, distributing ingredients evenly.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Drizzle pineapple juice over the top of the batter, allowing it to slightly penetrate the surface.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
- Once completely cooled, dust with powdered sugar if desired, creating a delicate, sweet finish.
- Slice and serve, enjoying the tropical fusion of flavors in each bite of this Hawaiian-inspired banana bread.
Notes
- Transform overripe bananas into a moist, flavorful bread by ensuring they are completely soft and brown-spotted before mashing.
- Prevent dense texture by gently folding dry ingredients and avoiding overmixing, which can develop tough gluten strands.
- Boost moisture and tropical essence by using fresh pineapple juice drizzled on top, creating a succulent and tender crumb.
- Customize the bread for dietary needs by substituting gluten-free flour, using coconut oil instead of vegetable oil, or replacing eggs with flax eggs for vegan options.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 245
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg